Healthy Recipes Indian Instant Pot Recipes Kerala Moong dal Swiss Chard Vegetarian

Moong Dal Swiss Chard Coconut Curry | Healthy Vegetarian Instant Pot Recipe

Healthy & nutritious vegetarian curry made in the Instant Pot…

One of the greens I grow in my vegetable garden is Swiss chard, it grows so well without much care & can be harvested till September. I make a variety of dishes with it- Kerala-style thoran or stir fry with coconut, curries with lentils & legumes, etc.

One of the dishes I enjoy is Swiss chard & moong bean curry. Moong or mung bean is quite nutritious & has a rich creamy taste. I pressure-cooked this curry in the Instant pot & have added ground coconut to it followed by mustard seeds/chilies/curry leaves seasoning or tempering.

Tastes delicious & can be enjoyed with rice, chapati, appam, etc.

Moong Dal Swiss Chard Coconut Curry | Healthy Vegetarian Instant Pot Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: 5 people
For cooking in Instant Pot
  • Coconut oil- 1 tbsp
  • Onion, chopped- 1
  • Tomato, chopped- 1
  • Swiss chard, chopped- 3 cups
  • Whole moong dal or mung bean, rinsed- ½ cup
  • Kashmiri chili powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Salt- 1 tsp
  • Water- 2 cups
For grinding
  • Coconut, grated- 1 cup
  • Green chili- 1
  • Garlic cloves- 2
  • Curry leaves- 5 leaves
  • Cumin seeds- 1 tsp
  • Water- ¾ cup
For making tempering
  • Ghee- 2 tbsp
  • Mustards seeds- 1 tsp
  • Dried red chilies, halved- 2
  • Curry leaves- 10 leaves
  1. I cooked this in the Instant Pot pressure cooker, you can cook it in a regular pressure cooker as well.
  2. Wash Swiss chard in running water & chop them well.
  3. Rinse moong dal in water, don't have to soak it.
  4. Instead of Swiss chard you can also use kale, beetroot leaves, spinach, etc.
  5. Turn on saute setting, medium or normal temperature. Let the stainless steel pot turn hot.
  6. Add oil, onion season with salt. Saute for a minute.
  7. Add tomato, saute for a minute.
  8. Add chopped swiss chard & rinsed moong dal, combine well.
  9. Add chili powder & turmeric powder, combine well.
  10. Add 2 cups water, combine well.
  11. Close the pot with the lid.
  12. Select pressure cook setting, set the time to 20 minutes at high pressure.
  13. In the meantime, to a blender jar add all the ingredients mentioned 'for grinding', grind to a coarse paste.
  14. After 20 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  15. Open the lid, combine well.
  16. Turn on the saute setting at medium or normal temperature.
  17. Add the ground coconut, combine well & cook for 3 minutes.
  18. Add ½ tsp more salt, combine well.
  19. Cancel saute setting.
  20. Take the inner pot out of the main pot & keep it covered.
  21. Place a small frying pan over medium heat.
  22. Add ghee, let turn hot & add mustard seeds let them splutter.
  23. Add dried red chilies & curry leaves, saute for a few seconds.
  24. Pour the seasoning over the curry.
  25. Keep the curry covered for a few minutes.
  26. Enjoy this delicious vegetarian curry with rice, chapati, appam, etc.






Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...